Healthy Turkey Sausage Recipes

April 28, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Turkey Sausage Recipes. Delicious and Healthy Turkey Sausage Recipes with recipes including; Catfish and Sausage Jambalaya, Turkey Sausage and Zucchini Lasagna, and Warm Sausage and Potato Salad. You can find these recipes and more at the EatingWell website. Plus don’t forget you can subscribe to the EatingWell Magazine. So Enjoy and Make 2019 a Healthy One!

Healthy Turkey Sausage Recipes
Find healthy, delicious turkey sausage recipes, from the food and nutrition experts at EatingWell.

Catfish and Sausage Jambalaya
This catfish and sausage jambalaya recipe is one you might find in a neighborhood eatery in Creole country. Turkey sausage links have fewer calories and less fat than traditional pork sausage, but still deliver amazing taste to this dish……..

Turkey Sausage and Zucchini Lasagna
In this veggie-heavy lasagna recipe, zucchini slices fill in for some of the noodle layers, trimming carbs without sacrificing flavor……….

Warm Sausage and Potato Salad
This hearty warm turkey sausage and potato salad is a great choice for lunch on a cold day. Feel free to substitute pork kielbasa for the turkey sausage, if you’d like…………

* Click the link below to get all the Healthy Turkey Sausage Recipes

Kitchen Hint of the Day!

February 13, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Potato Salad………

Next time you make potato salad lighten it up by using a mixture of light mayonnaise and yogurt for the dressing.

Kitchen Hint of the Day!

July 27, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Potato Salad………….

When making potato salad, add the dressing to warm potatoes for the best flavor. Once cooled, the potatoes will not absorb the dressing as well. Enjoy the Potato Salad!

“Meatless Monday” Recipe of the Week – Herb Potato Salad

July 17, 2017 at 4:52 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Herb Potato Salad. It’s off the Diabetic Gourmet Magazine which has a large selection of Diabetic Friendly Recipes. Plus don’t forget the Diabetic Gourmet Magazine, an excellent Diabetic Recipe magazine. So Enjoy and Eat Healthy!


Herb Potato Salad
Servings: 6


1 lb new red potatoes
1/2 cup sliced radishes (optional)

3 Tbsp plain, nonfat yogurt
1 Tbsp reduced calories mayonnaise
1-1/2 tsp Dijon mustard
1/2 tsp garlic
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp salt (optional)

1 – Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold.

Nutritional Information (Per Serving)
Calories: 80
Protein: 2g
Sodium: 60 mg
Fat: 1g
Carbohydrates: 16g
Exchanges: 1 Starch/Bread

Kitchen Hint of the Day!

September 2, 2016 at 4:43 AM | Posted in Kitchen Hints | 1 Comment
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Potato Salad Hint…..

If you would like a richer color to your potato salad, try adding a small amount of mustard when you are mixing it.

Low-Calorie Potato Salads That Won’t Pack on the Pounds

July 24, 2016 at 5:06 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its – Low-Calorie Potato Salads That Won’t Pack on the Pounds. Recipes including; Creamy Potato Salad, Country Potato Salad, and Lebanese Potato Salad. Find all these delicious and healthy recipes at the EatingWell website, Enjoy!



Low-Calorie Potato Salads That Won’t Pack on the Pounds

Lighter recipes for healthy potato salad.EatingWell2
Potato salad is a favorite summer dish, but classic versions can easily derail your diet with extra calories and fat. We’ve given traditional potato salad a healthy makeover by swapping out the full-fat, creamy dressing with healthy ingredients that boost flavor without going overboard on extra fat and calories. So indulge without the guilt and enjoy these delicious, low-calorie potato salad recipes.



Creamy Potato Salad
Tossing potatoes with a little good vinegar while they are still warm infuses them with flavor. Capers, gherkins and a touch of anchovy give this old-fashioned salad a piquant finish, while red bell pepper and celery give it an appealing crunch…..

Country Potato Salad
This updated picnic potato salad gets subtle flavor from smoked ham. If you can find them, small, thin-skinned early potatoes are best in this salad….

Lebanese Potato Salad
Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution……



* Click the link below to get all the Low-Calorie Potato Salads That Won’t Pack on the Pounds

Low-Calorie Salads and Side Dishes Perfect for Potlucks

May 25, 2016 at 5:06 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Low-Calorie Salads and Side Dishes Perfect for Potlucks. The EatingWell website is loaded with delicious and healthy recipes like these, so enjoy!



Low-Calorie Salads and Side Dishes Perfect for Potlucks

Enjoy lighter versions of your favorite salads and sides.EatingWell2
Bringing a healthy dish to a party ensures that you’ll have something to eat you can feel good about (and so will everyone else). We’ve got lightened-up versions of potato salad, coleslaw, taco salad and more to treat everyone. Bring one of these healthy dishes to your next party and you’ll be sure to wow everyone’s taste buds.



Scallion-Dill Potato Salad
In this healthy potato salad recipe, yogurt replaces mayonnaise to create a creamy dressing spiked with scallions and dill……

Roasted Radishes & Leeks with Thyme
Radishes become sweet and tender when roasted in a hot oven in this easy radish recipe. If the roasting doesn’t mellow the bite of the radish enough, stir in a sprinkle of sugar or honey along with the butter and thyme…..

Roasted Cabbage with Chive-Mustard Vinaigrette
In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread…..



* Click the link below to get all the Low-Calorie Salads and Side Dishes Perfect for Potlucks

“Meatless Monday” Recipe of the Week” – Green Potato Salad

November 16, 2015 at 5:48 AM | Posted in Meatless Monday, PBS | Leave a comment
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For this week’s “Meatless Monday” Recipe of the Week it’s Green Potato Salad. Substituting for Mayo is pureed Avocados which gives it color and less cholesterol. You can find this recipe along with a great selection of recipes and cuisines on the PBS/Recipe website.



Green Potato SaladPBS

1 pound potatoes, peeled and cut into 1-inch cubes
1 avocado, peeled and pitted
1/4 cup soy milk
1 tablespoons nutritional yeast
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
black pepper
1 scallion, finely chopped
1 – Put the potatoes in a pot, and add enough water to cover the potatoes by 1-inch. Bring to a boil, and then turn down the heat to maintain a gentle simmer. Cook the potatoes until they’re just soft enough to easily pass a toothpick through one.
2 – To make the sauce, add half of the avocado, the soy milk, the nutritional yeast, lemon juice, salt and black pepper to a small food processor. Puree the mixture.
3 – Chop the remaining half of avocado into cubes, and add them to a bowl with a little lemon juice to keep them from changing color.
4 – When the potatoes are done, drain them well and add them to the bowl with the avocados, and then add the sauce and scallions. Stir to combine, and adjust salt to taste. It’s okay if the potatoes break up a little bit in the process. Serve warm or at room temperature within a few hours.

Kitchen Hint of the Day!

October 21, 2015 at 5:05 AM | Posted in Kitchen Hints | Leave a comment
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Here’s one my Mom always uses…..


If you would like a richer color to your potato salad, try adding a small amount of mustard when you mixing it up.

One of America’s Favorites – Potato Salad

May 18, 2015 at 5:06 AM | Posted in One of America's Favorites | 1 Comment
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Potato salad is a dish made from boiled potatoes that comes in many versions in different regions of the world.

A coarse cut potato salad

A coarse cut potato salad

Though called a salad, it is generally a side dish, as it usually accompanies the main course.

Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. It is generally considered casual fare, and as such is typically served at picnics, outdoor barbecues, potlucks and other casual meals and events.

It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.




General versions of potato salad include:

* salad with a mayonnaise, yogurt or sour cream dressing;
* salad with vinegar dressing;
* salad with bacon;
* salad with a fresh herb or dill dressing and/or chives, scallions, tarragon, gherkins, capers or other items;
* salad with raw onions and pickles;
* salad with hard-boiled eggs (a combination of potato salad and egg salad).

Different versions of potato salad are served at different temperatures. Most potato salads are served at room temperature or chilled, though the southern German variant may be served warm as well. In the U.S. and northern Germany potato salads are commonly served chilled and require refrigeration beforehand.



German “Kartoffelsalat” is a popular variation that is generally prepared with vinegar, potatoes, oil, vegetable broth,

Northern German potato salad

Northern German potato salad

bacon bits, parsley, red onion and topped with chives and served warm. This style of potato salad is usually found in Southern Germany. Potato salad from northern Germany is generally made with mayonnaise and quite similar to its U.S. counterpart. Potato salad and sausages (like Bratwurst, Weisswurst, Bockwurst or Vienna sausage) is a popular German dish for Christmas Eve.


Russia and the former Eastern bloc
Russian version, called Olivier salad or Stolichny salad, became popular as a zakuski (appetizer) or a side-dish for Christmas and New Year’s Eve (Novy God) feasts across the former Soviet sphere of influence. Originally, the salad included various kinds of poultry, meat and sea fruit; in its current widespread form, it usually includes potatoes, diced boiled chicken (or sometimes ham or bologna sausage), eggs, brined dill pickles, carrots, green peas and onions, dressed with mayonnaise. It can thus be considered as a combination of potato salad, egg salad and chicken salad. Variations of this salad are also popular in the Balkans, Spain, as well as in some Asian and South American countries. In some of these countries this salad is known as Russian salad (e.g. Greek ρώσικη σαλάτα, Spanish ensaladilla rusa, Turkish rus salatası etc.)


A version of potato salad popular in Latium is boiled potatoes dressed with olive oil, vinegar, finely minced parsley and garlic, hot chili peppers and salt. In Sicily, potato salad is made with string beans and red onion, dressed with olive oil and vinegar.


United States
Although potato salad is enjoyed any time of year in the United States, it is commonly associated with summer and picnics. White and/or red potatoes are commonly used; it is customary to leave a bit of the skin on red potatoes—especially when Americans make it German-style.



Cold potato salad served at a restaurant

Cold potato salad served at a restaurant

Basic ingredients for traditional American potato salad include: cubed, boiled potatoes (typically russet potatoes), mayonnaise or a mayonnaise-like substitute such as yogurt or sour cream, yellow mustard and/or mustard powder (dry mustard), black pepper, salt, celery seed, dry dill, chopped pickles (pickled cucumber), chives, finely-chopped red or white onion, chopped green or red bell pepper, thinly-sliced/finely-chopped celery and sometimes chopped hard-boiled egg whites (usually one egg per batch of salad). Vegetable ingredients (not including the potatoes) are incorporated raw and never cooked. The salad is often topped with paprika and chives, and generally served cold or room temperature.



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